20 Foods That Could Decrease Your Risk of Cancer
Cancer is such a staggering and cruel modern epidemic and the stories of millions of people directly and indirectly impacted by the dreaded disease are as heartbreaking as they are mystifying. While there’s much research about causes and treatments, it’s understandable but frustrating that risk factors get more attention than prevention.
Researchers are unanimous that foods matter – whether they’re good or bad! Invariably, the research knows more about what not to eat than what is recommended. A review of thousands of studies on diet, physical activity, and weight conducted for the World Cancer Research Fund confirms that eating mostly foods of plant origin—such as broccoli, berries, and garlic—show strong links to cancer prevention. There is an over-simplified ‘rule of thumb’ about cancer-reducing foods: COLOR! An overall balanced and healthy diet includes colorful fruits and colorful vegetables.
Here are 20 foods that can decrease your risk of cancer:
1. Dark Veggies
Dark greens, such as spinach and romaine lettuce, are near the top of the cancer-busting list. Other dark colored veggies, such as beets and red cabbage and kale, make the list as well. Cancer-fighting compounds like bioflavonoids, indoles and carotenoids are in cooking greens.
A study in Mexico City published in the International Journal of Cancer showed that daily consumption of green peas along with other legumes lowers the risk of stomach cancer.
Broccoli is a cancer-preventing superfood! But how it’s eaten matters.
A Spanish study found that microwaving broccoli destroys 97 percent of the vegetable’s cancer-protective flavonoids. So steam it, eat it raw as a snack, or add it to soups and salads. Broccoli protects against cancers of the mouth, esophagus, and stomach, according to a review of hundreds of clinical studies conducted for the World Cancer Research Fund and the American Institute for Cancer Research.